Instant Pot Orange Chicken
35 min6 servings
Tender chicken in a sweet-savory orange sauce with garlic and ginger, pressure-cooked then thickened with a cornstarch slurry.
| prepPat chicken dry with paper towels and cut into 1–2 inch pieces | ||||||||
| prepPreheat Instant Pot on Sauté More function until HOT | ||||||||
| 900 g chicken breast or thighs, cut into 1–2 inch pieces | Sauté chicken 2–3 min until golden | Deglaze pot, scrape up browned bits | Add sauce ingredients, stir to combine | Pressure cook on High 5 min | Natural release 10 min, vent remaining | Sauté Low, stir in slurry, simmer 2–3 min | Rest 5–7 min until sauce thickens | Serve over rice, garnish with green onions & zest |
| 30 ml vegetable oil | ||||||||
| 60 ml orange juice (for deglazing) | ||||||||
| 6 cloves garlic, minced | ||||||||
| 15 g ginger, grated | ||||||||
| 60 ml lite soy sauce | ||||||||
| 50 g granulated sugar | ||||||||
| 55 g brown sugar | ||||||||
| 15 ml rice wine vinegar | ||||||||
| zest from 1 orange | ||||||||
| 15 ml Sriracha (or to taste) | ||||||||
| 120 ml tomato sauce (optional) | ||||||||
| 16 g cornstarch | Whisk cornstarch & orange juice | |||||||
| 30 ml orange juice (for slurry) | ||||||||
| 4 green onions, sliced | ||||||||
| extra orange zest (for garnish) | ||||||||
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